Pasta & Sauerkraut - why not?
February 21st, 2020 | main dishes
The sauerkraut classic from Max and Moritz – who doesn’t know it? My recipe for sauerkraut rolls, however, doesn’t have much to do with the hearty, heavy and “typically German” side dish of knuckle and meat loaf. Homemade pasta dough wraps the vitamin-packed sauerkraut – and if you leave out the bacon, it’ll even be vegetarian!
Sauerkraut always evokes memories of my grandmother from the Odenwald in the south of Hesse. She always had a large, gray clay pot in her cellars in which she stored cabbage as sauerkraut, a supply for the whole winter. We loved this sauerkraut! It was served with salted ribs, pork sausage or meat loaf. It tasted much, much better than the canned cabbage.
For years I have also filled a large clay pot with cabbage for lactic acid fermentation. Somehow I stopped doing this. For this autumn I have just noted it on the calendar. Who knows, maybe I can do it again. I will report…
My grandmother would hardly have combined pasta with sauerkraut. The Odenwald cuisine was hearty and simple. What would she have said about the gratinated sauerkraut rolls?
Gratinated Sauerkraut rolls
(makes 4 servings – preheat the oven to 200° C)
Leave me a message
Wild garlic aioli without egg
I bought the first bunch of wild garlic on the market. You might think it’s finally spring! In our garden, the wild garlic, however, has only dared one to two centimeters to the frosty air. No matter, now begins the delicious wild garlic time, which then merges seamlessly into the culinary at least as great asparagus time. Under the motto “It does not get any greener”, I stirred up a wild garlic aioli for you as a prelude.
read moreBreton galettes with goat merguez and pepper cream
Fine food from France! In Brittany, the thin pancakes made from nutty buckwheat flour are often served with savory fillings, such as a spicy Merguez sausage. Raisins, mint and parsley together with the creamy-fruity pepper sauce balance the spiciness of the merguez. Vive la France!
read moreWho’s at the Captain’s Table?
In July our first “Captain’s Dinner Live” will take place in cooperation with the FrischeParadies Hamburg! Five courses, accompanying wines – Do you fancy oysters, lobsters, Labskaus and a nice chat? Sign up and get one of 30 seats!
read more